Quinoa has long been a staple food in the diets of Incas and was considered as the “mother seed”. Quinoa has a tiny and bead-shaped appearance, usually pale in yellow, while some species are in orange, pink, red, violet or black. It expands to four times its original volume after cooking, giving a fluffy, creamy and slightly crunchy taste. It has a delicate and nutty flavor.

Quinoa can be divided into three parts: bran, germ and endosperm. Most of the minerals, vitamins, and dietary fiber and other nutrients are stored in the outer bran and germ regions, while the endosperm at the center are mainly carbohydrates.